Finely chop glacé cherries. Place in a small bowl with 1 tablespoon amaretto. Cover and stand for 2 hours, or overnight to soak.

To prepare paper moulds, cut 6 x 30cm x 20cm sheets of non-stick baking paper. Trim 6 sheets of A4 paper into the same size. Lay a baking paper sheet over a sheet of regular paper. Bring top right corners down to the middle of the paper and then roll to form a cone shape. Staple and sticky tape to secure. Repeat with remaining sheets of paper and place in 6 tall glasses.

Cut 6 circles from the sponge to match the size of the end of each cone. Crumble the remaining sponge.

Fold crumbled sponge, cherries, lemon zest, pistachio and marzipan into softened ice-cream. Spoon the ice-cream mixture into the paper cones, packing down ice-cream tightly and levelling the top. Dip sponges in remaining amaretto and press into the ice-cream.

Carefully transfer to the freezer for at least 6 hours or overnight until firm.

To serve, remove tape and unwrap the paper. Invert cones onto serving plates. Slice to serve and share.

Preheat oven to 180°C (160°C fan-forced). Combine butter, sugar and golden syrup in a medium saucepan over low heat. Stir until butter is melted. Add 2 teaspoons brandy and remove from the heat.

Add flour and mix well to combine. Set aside to cool. Line 2 large baking trays with non-stick baking paper. In batches, spoon 2 teaspoons of mixture onto trays, leaving room to spread. Bake for 10–12 minutes, or until lacy and golden. Set aside to cool. Repeat with remaining mix.

For the ice-cream, place ice-cream in the bowl of an electric mixer and beat on low speed, until softened. Add remaining brandy, nutmeg and vanilla and beat until combined. Spoon into a piping bag fitted with a 1.5cm star nozzle. Place in freezer for 30 minutes.

To serve, pipe ice-cream onto half the biscuits. Sandwich to serve. Serve immediately or freeze until ready to serve.

Place raisins and rum in a small bowl. Set aside to soak for 24 hours. The next day, line 2 large baking trays with non-stick baking paper and place in the freezer to chill.

Place ice-cream in a bowl with soaked raisins and biscuits and, working quickly, mix to combine. Spoon into a loaf tin and freeze for 2 hours, or until just set.

Scoop the ice-cream into 1-teaspoon-sized balls. Place on the trays and freeze for 1 hour or until firm.

Mix the melted cooled chocolate with oil. Place cocoa powder on a tray. Working quickly, insert a toothpick into each truffle. Dip the truffles in the melted chocolate, allowing any excess to drip off and reserving the remaining chocolate. Push off the toothpick and into the cocoa powder. Toss to coat. Return to the freezer for 10 minutes or until set.

Lightly grease the sides of a 22cm tart ring. Place on a tray lined with non-stick baking paper.

Process biscuits to make fine crumbs. Add 100g butter, process to combine. Press crumbs firmly over base and sides of prepared tin. Freeze for 15 minutes. Arrange the cherries, cut-side down in the tart shell and freeze for 10 minutes.

For the mousse, place the chocolate and extra 20g butter in a small saucepan over low heat and stir until melted and smooth. Stir through the egg yolks and set aside.

Whisk the egg whites until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Whisk the cream until soft peaks form. Fold through the kirsch.

Fold the whisked egg whites through the chocolate mixture, then the whisked cream. Spoon into the tart shell. Smooth the top and freeze for 6 hours, or until set.

To serve, top with frozen cherries. Serve with thick cream.

Make paper collars for 4 x 1¼ cup (310ml) ramekins by folding 30cm lengths of non-stick baking paper in half. Wrap around the outside of the ramekins to form a 2.5cm high collar, stapling to secure. Place in freezer.

Place strawberries, cranberries and sugar in a small saucepan over low heat. Cook for 4–6 minutes, or until strawberries and cranberries are soft.

Place in a small food processor with Cointreau and process until smooth. Set aside to cool.

Place egg whites in the bowl of an electric mixer and whisk until soft peaks form. Add icing sugar and whisk until stiff peaks form.

In a separate bowl, whisk cream until thickened. Fold the strawberry and cranberry mixture through the cream. In 3 batches, fold egg whites through the cream.

Spoon into prepared ramekins, filling them to the top of the paper and smoothing with a pallet knife. Place in freezer for 6 hours, or overnight. Dust with icing sugar, to serve.

Using a large, serrated knife, slice about 2cm from the base of the pandoro, trim and reserve the base. Using a 13cm round as a guide and leaving a 2cm-thick edge, cut into the underside of the cake and remove the centre to make a hollow. Brush lightly with 1 tablespoon limoncello.

Line a tray with non-stick baking paper. Place pandoro inverted on tray. Working quickly, spoon sorbet into the hollow, followed by vanilla ice-cream. Top with reserved base and press to secure. Place pandoro, base-down, on the tray and freeze for 3–4 hours or until solid.

For the mascarpone, combine mascarpone cream, cream, icing sugar, freeze dried raspberries, red food colouring, if using, and remaining limoncello in the bowl of an electric mixer and beat until just thickened.

Remove the pandoro from the freezer 20 minutes, before serving. Spread the mascarpone over the pandoro. Decorate with raspberries and dust with icing sugar, to serve.

Freeze pandoro for at least 2 hours or until firm.

Turn pandoro upside down on a board. Using a long, thin, sharp knife held at an angle, cut out a 12cm round from the base; the round should look like a wide cone. Cut a cavity in the pandoro as neatly as possible, leaving a 2cm-thick wall all around. Remove the centre of the pandoro. (As the pandoro is star-shaped, it will be thinner in some parts and thicker in others.) Keep the 12cm round. Reserve pandoro offcuts for another use (see Tips).

Use a small palette knife to spread the chocolate-hazelnut spread over the inside wall of the pandoro. Spoon jam into the base. Freeze for 30 minutes.

Meanwhile, remove ice-cream from the freezer to soften for 15 minutes.

Spoon ice-cream into the centre of the pandoro a little at a time. Replace the reserved pandoro round. Cover and freeze for 4 hours or overnight until firm.

Remove pandoro from freezer 15 minutes before serving. When ready to serve, decorate with raspberries and dust with sifted icing sugar.

 
Cut the grapefruits, orange and lemon in half and, using a large spoon, go around the inside of the peel and remove the fruit from the white pith (it should peel away).

Peel away any remaining white pith so that all you’re left with is just the rind. Fill each half with the sorbet of your choice. Smooth the top and freeze for 4 hours, or overnight, until firm.

To serve, using a sharp hot knife, lay fruit cups cut side down. Cut in half to create quarters or serve halves with a spoon.

Preheat oven to 180°C (160°C fan-forced). Line a lightly greased 22cm round cake tin with baking paper. Set aside.

Combine oil, honey, lemon zest and juice, and egg yolks in a large bowl and whisk to combine.

Sift the almond flour, tapioca flour, baking powder and salt into the egg yolk mixture and mix to combine.

Place egg whites in the clean bowl of an electric stand mixer. Add honey, cream of tartar and whisk to stiff peaks.

In three batches, fold the egg white mixture into the egg yolk batter. Spoon into the tin and smooth the top. Bake for 40–45 minutes or until a skewer inserted comes out clean.

Set aside to cool for 10 minutes, before transferring to a tray to cool completely.

Reduce oven to 140°C (120°C fan-forced). Thinly slice the apples using a mandolin. Arrange in a single layer on a tray lined with baking paper. Brush each side with honey, then drizzle with remaining honey.

Bake for 1 hour 30 minutes–2 hours, or until apples are caramelised and sticky. While warm, transfer to a sheet of baking paper to firm and cool.

Decorate cake with apples. Drizzle with honey to serve.

Preheat the oven to 190°C (170°C fan-forced). Line the base of a 20cm springform tin with baking paper and grease the ring.

For the cake, in a food processor, combine the butter, 165g (¾ cup) of the sugar, the flour, bicarbonate of soda and half the cinnamon. Blitz for about 30 seconds, until combined and crumbly in texture. Add the eggs and sour cream, and pulse for 15 seconds, until all the ingredients are combined. Using a spoon, stir in the peaches until evenly distributed through the batter.

Spoon mixture into the cake tin and smooth the top. Mix together the remaining sugar and cinnamon and sprinkle over the top (add a little more brown sugar if you wish).

Bake for about 45 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then remove and leave on a wire rack to cool completely.

For the crème diplomat, mix cornflour, sugar, egg yolk, vanilla seeds and salt in a large mixing bowl.

Heat milk in a medium saucepan over low heat until scalded – it’s done once you see steam and tiny bubbles. Remove from the heat and, whisking constantly, pour milk over the egg mixture to temper it. Pour combined mixture back into the saucepan and place over medium-low heat. Whisk constantly for about 5 minutes, until it bubbles and thickens, showing signs of sticking to the bottom. Take care not to overcook it or you will scramble the mixture (if you have a thermometer, it’s ready when it reaches 82°C).

Place a sieve over the mixing bowl and strain the custard through it. Stir in the butter until combined. Cover with biodegradable plastic wrap, with the wrap directly touching the surface, and refrigerate overnight or for at least 2 hours.

Before serving, whip the cream using a stand mixer with the whisk attachment until medium-stiff peaks form. Fold whipped cream into the custard mixture – this is your crème diplomat ready for serving.

Line the base and sides of a 20cm x 30cm slice or lamington tin with baking paper, leaving enough paper overhanging to help lift the cooked slice out of the tin.

In the bowl of a stand mixer with a paddle attachment, cream the butter, caster sugar, orange zest and vanilla until light and fluffy. Add the egg yolks, beating well to incorporate.

Place the flour, baking powder, polenta and salt in a separate bowl and use a hand whisk to combine. Add the dry ingredients to the creamed butter mixture, stirring gently until combined.

Spoon the batter into the prepared tin, smoothing it out to an even layer using an offset palette knife. Place the tin in the fridge (or freezer if you have space), until well chilled and firm.

While its chilling, preheat oven to 170°C fan-forced.

When chilled, prick the base all over with a fork and bake in the preheated oven for 25–30 minutes or until the surface is set and the base smells lovely and toasty. Turn the oven down to 150°C fan-forced and allow the base to cool while you make the meringue topping.

Place the egg whites, salt and cream of tartar in the clean bowl of a stand mixer with a whisk attachment and whisk until soft peaks form. Add the caster sugar, 1 tablespoon at a time, beating well after each addition.

Once all the sugar has been added, scrape down the side of the bowl and continue to whisk on medium–high speed until all the sugar has dissolved and the meringue is thick and glossy. Add the orange blossom water and fold it through.

Spread apricot jam over the cooked slice base, then gently spoon the meringue on top, smoothing and swirling it out with a palette knife. Bake in the oven for 30–35 minutes or until the surface of the meringue is crisp and a dusky beige colour. Allow the slice to cool completely in the tin before gently lifting it out and slicing with a large sharp knife.

Preheat oven to 180°C (160°C fan-forced). Line 3 lightly greased 22cm round cake pans (base measurement) with non-stick baking paper.

Place the nuts in a small food processor and process until finely chopped. In a large bowl, whisk together the sugar, oil, eggs, vanilla, and salt until smooth. Add the tinned pineapple and juices and banana and whisk to combine. Sprinkle over bicarbonate soda and cinnamon
and combine. Add flour and nuts and stir to combine.

Divide batter between pans and smooth the tops with a palette knife. Bake for 50 minutes–1 hour, or until a skewer comes out clean Allow to cool in the pans for 10 minutes, before turning out onto a wire rack to cool completely.

While the cake is cooling, make the pineapple flowers. Reduce oven to 90°C (70°C fan-forced). Line 3 baking trays with baking paper. Thinly slice pineapple to 2–3mm thick slices (using a mandolin).

Pat the pineapple slices dry between paper towels. Place on the lined trays. Bake for 2–3 hours, turning every hour, or until slices are dry to the touch. Set aside to cool.

To make icing, place cream cheese, butter, icing sugar and vanilla in the bowl of a stand mixer with the paddle attachment and beat on medium-high speed for 10 minutes or until thick and pale. Add white chocolate, reduce speed to low and beat for a further 1 minute.

Trim the tops of the cakes. Cut each cake in half horizontally. Place one of the cakes on a cake stand or plate and spread with 1¼ cups of the icing, top with a cake, refrigerate for 10 minutes, to firm. Repeat the process 5 more times. Refrigerate for 1 hour, to firm. Use the remaining icing to spread thinly over the outside of the cake. Use a large warm pallet knife to run over the edge of the cake, scraping off any excess icing, to give it a nude finish.

Decorate the cake with pineapple slices, to serve.

Preheat oven to 180°C (160°C fan-forced). Line 3 lightly greased 18cm round cake pans (base measurement) with non-stick baking paper.

Combine flour, sugar, baking powder, orange rind and salt in the bowl of an electric mixer. Add the butter and mix on low speed for 2–3 minutes, or until the mixture looks like wet sand.

Add the oil, eggs, Champagne, sour cream and vanilla and mix until batter is smooth combined.

Divide the mixture evenly between the pans. Bake for 30–45 minutes or until cooked when tested with a skewer. Allow to cool in the pans for 10 minutes, before turning out onto a wire rack to cool completely.

While the cake is cooling, make the Champagne icing. Place the cream cheese, butter and icing sugar in a clean bowl of the electric mixer. Beat for 10 minutes or until pale and fluffy, scraping down the sides of the bowl occasionally. Add the Champagne and beat for a further
2 minutes.

To assemble the cake, trim the tops using a large, serrated knife. Brush the tops of the cake with Champagne. Place the base of 1 of the cakes on a cake stand or plate and spread with 1 cup of the icing. Repeat with cake and icing, finishing with a cake layer. Use the remaining icing to spread over the outside of the cake. To decorate, use a small pallet knife, starting at the base flick upwards to create the pattern.

Refrigerate for 30 minutes, to firm. Decorate with orange slices, to serve.

Preheat oven to 180°C (160°C fan-forced). Line 2 x 15cm (base measurement) x 10cm tall round cake pans with non-stick baking paper.

Combine flour, baking powder, salt and fresh and ground ginger in medium bowl and whisk to combine. Set aside.

Place butter, sugar, oil and vanilla in the bowl of an electric stand mixer and beat for 4–5 minutes, or until light and fluffy. Add eggs 1 at a time, mixing until mostly combined after each. Scrape down sides of the bowl as needed.

Add half the dry mix to the batter and mix until mostly combined. Slowly add milk and mix until well combined.

Add remaining dry mix and mix until well combined. Scrape down the sides of the bowl as needed. Make sure not to overmix.

Divide the cake batter evenly between the pans and bake for 40 minutes, or until a skewer comes out clean.

Remove cakes from oven and allow to cool for about 10 minutes. Remove to wire racks to cool completely.

For the meringue kisses, reduce oven to 170°C (150°C fan-forced). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Whisk for a further 6 minutes or until stiff and glossy. Scrape down the sides of the bowl, add the vinegar and whisk for 2 minutes.

Line 2 large baking trays with non-stick baking paper. Place meringue in a piping bag fitted with an 8mm round nozzle. Pipe onto trays, leaving 1cm gap in between. Place in oven and reduce the oven temperature to 120°C (100°C fan-forced) and bake for 40 minutes or until crisp to the touch. Turn the oven off and allow the meringues to cool in the oven with the door closed for 30 minutes. Once cool, brush with edible gold powder.

For the buttercream, place flour, sugar and salt in a medium saucepan over medium heat. Cook, stirring constantly, for 30 seconds. Gradually add the milk and cream, whisking continually until smooth.

Cook, stirring, for 6 minutes, or until the mixture is very thick. Remove from the heat. Place in a small bowl, cover with cling film. Cool completely at room temperature.

Place the butter in a bowl of an electric mixer and beat for 4 minutes, or until pale. Gradually add the flour mixture, 1 tablespoon at a time, beating well after each addition. Add vanilla and beat for 8 minutes, until pale. Gradually add the flour mixture, 1 tablespoon at a time, beating well after each addition. Beat for 8 minutes, until pale.

Trim tops off the cakes. Cut each cake in half horizontally. Place 1 of the cakes on a cake stand and spread with ¾ cup of the icing. Repeat process 2 more times. Refrigerate for 30 minutes, to firm. Use remaining icing to spread over the outside of the cake. Decorate with meringues to serve.

Preheat oven to 200°C (180°C fan-forced). Lightly grease and line 2 x 30cm x 40cm baking trays with non-stick baking paper.

Place eggs, sugar and vanilla in bowl of an electric mixer. Whisk for 8 minutes, or until tripled in volume. Sift over flour, cocoa and salt and fold to just combine. Make sure not to overmix.

Divide between baking trays, spreading evenly. Bake for 10–12 minutes, or until a skewer inserted comes out clean.

While cakes are baking, dust 2 x 50cm long sheets of baking paper heavily with cocoa powder. Flip the warm cakes onto the baking paper and peel off the sheet of baking paper it was baked on.

Trim the edges of the sponge to create 2 even rectangles. Slice the sponges in half lengthways to create 4 strips. Dust off extra cocoa powder. Using the baking paper as a guide, roll one rectangle up using the short end to create a spiral. Set aside to cool rolled up.

Mix the coffee and water together to a smooth paste. Combine the mascarpone, cream, icing sugar and coffee together in an electric mixer and beat until thickened.

Spoon into a piping bag fitted with a 1cm round nozzle. Carefully unroll the sponge and pipe with mascarpone cream. Roll the cake back up to enclose the filling. Pipe mascarpone evenly over remaining sponge strips. Line up the seam from the first roll to the edge of the next cake strip and continue rolling the cake up with the new strip. Repeat the process until all the strips are rolled up into one big cake roll. Carefully roll the cake in cling film to secure. Place upright and refrigerate for 2 hours, or overnight.

To make the Italian meringue, place the water, cream of tartar and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. With the motor running, add the remaining 1 cup (220g) of sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until thick, glossy and cooled.

Remove the cling film from the cake. Place cake on a cake stand. Spread the meringue over the cake to cover. Using a small kitchen blowtorch, toast the meringue until golden brown. Serve immediately.

Preheat oven to 180°C (160°C fan-forced). Line 3 lightly greased 20cm round cake pans (base measurement) with non-stick baking paper.

Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 5–6 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, hazelnut meal, milk and Frangelico and beat on low speed until just combined.

Divide the mixture evenly between the pans. Bake for 50 minutes–1 hour, or until cooked when tested with a skewer. Allow to cool in the pans for 10 minutes, before turning out onto a wire rack to cool completely.

While the cake is cooling, make cream cheese icing. Place cream cheese, butter, icing sugar and vanilla in a clean bowl of the electric mixer. Beat for 10 minutes or until pale and fluffy, scraping down the sides of the bowl.

To make the praline, place the sugar and water in a small non-stick frying pan over low heat and stir until the sugar is dissolved. Increase heat to high and cook for 4–6 minutes or until golden. Add the hazelnuts, stir to combine and pour the mixture onto a baking tray lined with non-stick baking paper. Set aside to cool.

To assemble the cake, trim the tops using a large, serrated knife. Brush each layer of cake with the extra Frangelico. Place the base of one of the cakes on a cake stand or plate and spread with half the cream cheese icing. Place a cake on top, brush with Frangelico and repeat with remaining icing. Sandwich with remaining cake. Refrigerate for 15 minutes, to firm.

To make buttercream icing, place butter in the bowl of an electric mixer and beat for 10 minutes, scraping down the sides of the bowl, until lightly and fluffy. Add icing sugar, gradually until combined, beating after each addition. Beat for 10 minutes, scraping down sides of the bowl. Take ½ cup of icing, heat in microwave to just melt.

Return it to the bowl with icing and beat on low speed for 5 minutes to combine, until icing is silky smooth. Ice the cake with buttercream, smoothing the edges with a pallet knife. Refrigerate for 20 minutes, or until firm. To decorate, press edible gold leaf onto the cake. Break the praline into large shards. Top cake with praline.

To serve, crush praline into smaller pieces, slice cake and serve with praline.

Preheat oven to 140°C fan-forced and line a baking tray with baking paper.

Roughly crush the fennel seeds in a mortar and pestle, then place them in a mixing bowl along with the caster sugar and lemon zest. Use your fingertips to rub the zest and fennel seeds through the caster sugar (sensory play, wildly therapeutic!), until the sugar is fragrant and resembles damp sand. Add the almond meal and slivered almonds to the bowl and mix with a wooden spoon to combine.

Place the egg whites and salt in a mixing bowl and use a hand whisk to beat for a minute or two until frothy soft peaks form. Make a well in the centre of the dry ingredients and pour in the egg whites, along with the almond extract. Use a wooden spoon or spatula to mix thoroughly, until the dough comes together and is thick and sticky.

Scoop out scant tablespoons of dough and roll generously in icing sugar. Place on the baking tray, leaving a little room between the biscuits. Flatten the biscuits slightly with your fingertips then bake in the preheated oven for 18 minutes. Turn the oven off, leaving the biscuits in the oven to cool, with the door ajar. When the biscuits are cool, serve with a cup of something hot.

Preheat oven to 160°C fan-forced and grease a 6-hole large muffin tin (with 180ml-capacity holes) well with softened butter. I have a tin with straight-sided cups, which looks lovely, but a regular large muffin tin works just as well. Dust the tin with a little plain flour, tapping out any excess.

Make the cake batter by placing the cream, caster sugar and vanilla in a large mixing bowl and using a hand whisk to combine. Do not overmix or the cream will become too stiff. Add the eggs, one at a time, whisking after each addition. Add the self-raising flour and salt to the bowl, and whisk briefly to form a smooth batter.

Divide the batter evenly between the prepared tins, smoothing the tops with a spatula and tapping the tins gently on the bench to remove any air bubbles. Bake in the preheated oven for 15–20 minutes or until the cakes have risen and are cooked through. Allow the cakes to cool in their tins for 10 minutes before carefully turning them out onto a wire rack to cool completely.

When ready to assemble the cakes, make the filling by whipping the cream, yoghurt, icing sugar and rosewater to soft peaks. Split the cakes in half, and top the bottom halves with a generous scoop of the cream mixture. Use the back of a spoon to create a little nest in the cream, then place a spoonful of jam on top. Gently sandwich the tops of the cakes on and dust liberally with icing sugar.

For the pastry, combine the flour, salt and icing sugar on a clean work surface. Bring into a small mound and make a well in the centre. Fill this with the butter and a splash of the chilled water. Use the heel of your hands to bring the mixture together, working the butter into the flour, adding more water as needed. Keep working until you have a rough dough. Shape into a disc, cover with biodegradable plastic wrap and refrigerate for 30 minutes. You could also make the pastry in a food processor.

For the frangipane, blitz almonds in a food processor to a coarse crumb. Add the remaining ingredients and blitz to a lovely paste. Refrigerate until ready to assemble.

Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper and dust work surface with flour.

For the poached pears, combine the water, sugar, cinnamon and vanilla in a large saucepan over medium–high heat. Bring to the boil, then reduce to a simmer. Add the pears, cover with a circle of baking paper (to prevent discolouration), then poach for 10–15 minutes or until the pears are tender. Leave to cool in the saucepan.

To assemble, using a rolling pin, roll out your chilled pastry dough to a 30cm × 25cm rectangle about 3mm thick. Carefully transfer the dough to your prepared baking tray.

Spread the base of your pastry with the frangipane mix, leaving a 4–5cm border all around – the frangipane layer should be about 1½ cm thick. Top the frangipane with the drained pear halves, gently removing the stalks if they are still attached. Now bring the pastry edges in, pinching and folding them together at each corner.

For the egg wash, mix the egg and cream and use a pastry brush to brush the mixture over the pastry edges. Sprinkle pears with the extra caster sugar and bake for 30 minutes or until the pastry is golden. Serve warm or at room temperature, with cream or ice-cream.

For the crumble, mix all the dry ingredients in a stand mixer with the paddle attachment until combined. Slowly, add the butter on low speed, then continue to mix until the mixture has a coarse sandy texture (any more and it will turn into cookie dough).

Preheat the oven to 175°C (155°C fan-forced).

For the apple filling, peel, core and roughly dice half the apples. Place in a wide ovenproof frying pan with the sugar and lemon zest and juice, and cook over medium heat for about 5 minutes. Meanwhile, peel, core and roughly chop the remaining apples and slowly add to the pan. Stirring regularly to ensure they don’t stick to the bottom, cook for a further 5 minutes (this technique will result in a mixture of contrasting textures).

Add spices and butter and stir until the butter is melted.

Cover apples with the crumble and bake for 45 minutes or until the crumble is nice and golden or the filling is bubbling up and out.

Pour the egg into a blender and blend on medium speed for 30 seconds. Gradually add the cream cheese and blend again for about a minute. Scrape down the side of the blender with a spatula and mix again for 30 seconds or until smooth. Add the sugar and mix again for 1 minute. Scrape down the side and add the mascarpone, cream, vanilla seeds and salt. Mix again until light and smooth. Finally, add the flour and mix again for 1 minute.

Lightly spray an 18cm-diameter springform tin with canola spray and push a 30cm x 30cm sheet of baking paper into the ring (scrunch the paper into a ball first). Push to the edges – you want the paper crinkled, not neat. Lightly spray the inside of the paper with canola spray.

Pour the cheesecake mixture into the prepared tin, then refrigerate for 30 minutes.

Preheat oven to 220°C (200°C fan-forced). Place cake in the oven and immediately reduce the temperature to 210°C (190°C fan-forced). Bake for 50 minutes.

Cool in the tin for 40 minutes. The cheesecake will drop as it cools, creating a dip in the surface.

Refrigerate for 1 hour, then remove from the tin by releasing the spring and lifting off the ring. Gently pull the paper away from the sides of the cheesecake, being careful not to damage the cake. Lay a large plate over the cheesecake, then invert it and hold the cake in one hand while releasing the base of the tin with the other. Gently remove the entire sheet of paper from the cheesecake and then lay a serving plate on the base of the cake. In one motion, invert the cake once more and remove the first plate. The cheesecake is ready to serve.

To cut, use a sharp non-serrated knife dipped in hot water. Dry the blade with a clean cloth before cutting, and clean, reheat and dry the blade before each cut. Serve each slice on its own, or with lemon curd, fruit compote and pouring cream.

For the granita, combine sugar and 150ml water in a saucepan over medium heat until sugar dissolves, remove from heat, cool. Add the cold drip coffee and mix to combine. Pour into a shallow tray, freeze for 1½ hours or until half frozen. Remove from freezer, rake mixture into small ice flakes with a fork, then freeze again for 2 hours, or until just frozen. Rake once more with a fork, breaking mixture into ice flakes. Freeze until ready to serve. 

Combine the condensed milk, milk, rice, salt and vanilla in a large heavy-based saucepan. Bring to the boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, for 25–30 minutes or until the rice is tender and the liquid is almost absorbed. Set aside to cool a little.

Divide the warm rice pudding between glasses or bowls. Serve topped with granita.

Preheat oven to 160°C (140°C fan-forced). Line the base and sides of a lightly greased 24cm (base measurement) springform tin with non-stick baking paper. Wrap the outside of the tin in three layers of foil. Place in large roasting tray. Set aside.

Place the eggs in the bowl of an electric mixer and whisk on high speed for 5 minutes, or until doubled in volume.

Meanwhile, place the chocolate, butter, coffee and liqueur in a small saucepan over low heat and stir for 4 minutes, or until chocolate and butter have melted and the mixture is smooth.

Place in large bowl. In three batches, fold the egg mixture into the chocolate until combined. Pour into the tin.

Carefully pour boiling water in the roasting tin to come halfway up the sides of the cake tin. Place in oven and bake for 35–40 minutes, or until the edges are just starting to set and the surface is just set with a wobble.

Remove from the oven, and carefully remove the cake from the water bath. Place on a cooling rack and leave to cool. Refrigerate until cold.

To make the meringue, combine half the sugar with water and coffee in a small saucepan over low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 6 mins or until syrup thickens. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form.

Whisk in remaining sugar, 1 tablespoon at a time, whisking well after each addition. Continue whisking until sugar dissolves. With the motor running, carefully pour hot syrup into the egg white mixture in a thin, steady stream, whisking constantly, until well combined. Continue whisking for 5 mins or until the mixture cools completely.

Place cake on a cake stand. Top with meringue. Use a blow torch to toast. Serve.

For the pastry, combine flour, almond meal and sugar in a food processor and pulse to combine. Add the butter and pulse until mixture resembles breadcrumbs. Add egg yolk and water and pulse until the mixture just comes together.

Turn dough onto a lightly floured surface and gently knead until just smooth. Shape into a disc.

Use a rolling pin to roll pastry out on a lightly floured surface to a 3mm-thick disc. Line a 30cm x 20cm fluted tart tin with removable base with pastry, trim the edges. Refrigerate for 30 minutes, to chill.

Preheat oven to 200°C (180°C fan-forced). Place the tart on a baking tray. Line with baking paper and fill with pastry weights or rice. Bake for 12 minutes. Remove paper and weights or rice and bake for a further 12 minutes or until the pastry is light golden and dry. Set aside. Reduce oven temperature to 150°C (120°C fan-forced).

For the filling, place cream, coffee, vanilla and half the sugar in a saucepan over medium heat and bring to a simmer.

Place egg yolks and remaining sugar in a bowl and whisk to combine. Pour hot cream over the egg yolks and whisk until smooth. Strain through a fine meshed sieve. Pour into the tart shell and bake for 50 minutes–1 hour, until the custard is just set with a gentle wobble. Allow to cool to room temperature. Refrigerate until cold.

Combine melted chocolate and oil together. Pour over tart and refrigerate for 2 hours, or until set. Dust the top with cocoa powder. Using a warm knife, cut into squares, to serve.